Bring the vegetable stock to a simmer in a medium saucepan. Keep it warm over low heat.

Heat the oil and 2 tablespoons of vegan butter in a pot. Add the onion and saute over medium heat until translucent, about 5 minutes. Stir the rice and cook for 1 minute. Add the wine and cook just until the alcohol aroma fades, 1 to 2 minutes.

Continue adding stock in 1/2 cup increments, stirring, until the rice is creamy and soft but still a bit al dente, about 10 minutes more. (Add hot water if you run out of stock.) Stir in the lemon juice and parsley and continue cooking until the lemon juice is absorbed, 1 to 2 minutes more.

Remove pot from the heat and stir in the remaining 1 tablespoon of vegan butter. Add salt and pepper. Add the roasted asparagus and cilantro to the pot. Serve and enjoy! Top with a pinch of nutritional yeast!!